Spinach Egg White Breakfast Wrap

Fluffy egg whites cooked with baby spinach and diced tomato, rolled in a whole-wheat tortilla with a smear of salsa. With 26g protein at just 260 calories and 6g fat, it delivers high satiety for a fat-loss morning without the calorie cost of whole eggs.

Ingredients

• 6 large egg whites
• 1 cup baby spinach
• 1/4 cup cherry tomatoes, halved
• 1 whole-wheat tortilla (medium)
• 2 tbsp salsa
• Salt and black pepper
• 1/2 tsp oil

Instructions

1. Whisk egg whites with salt and pepper.
2. Heat oil in a non-stick pan; sauté spinach and tomatoes 1 minute.
3. Pour in egg whites and scramble gently until just set.
4. Warm the tortilla 20 seconds in a dry pan.
5. Spread salsa on the tortilla, add the egg white mixture, and roll tightly.
6. Slice in half and serve immediately.